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1. Understanding the changes in the quality of produce on the way to the grocery store is possible with the knowledge of:

A. Biology
B. Nutrition
C. Toxicology
D. Materials Science

Answer; A. Biology

2. Your friend is majoring in Food Science. Which of the following statements is accurate?

A. Their studies examine the influence of food on consumer health.
B. You would hear them talk about the courses they take such as Nutrition and Metabolism or Nutrition Counseling.
C. Their dream job is in Food Product Development.
D. All of the above.

Answer; C. Their dream job is in Food Product Development.

3. Which of the following statements is incorrect about the job of the International Public Health & Trade Manager at FDA whom you were introduced to one of the additional videos of Module 1?

Answer; Inspecting beef carcasses in the Maryland Abattoir

4. Effective packaging for food products can be made with

Answers; An understanding of man-made solid materials

5. What is correct subgroup for white rice in the Grains Food Group?

Answer; Refined

6. Based on the Food Groups defined to communicate nutrition information, what food is part of the dairy food group?

Answer; Cheddar cheese

7. What illustrative educational tool is intended for an easy way for consumers to remember which food groups to eat the most of and which to eat the least of?

Answer; MyPlate

8. Which of the following categories from the food manufacturing industry is not represented in MyPlate?

A. Dairy products
B. Seafood
C. Bakery and tortilla products
D. Sugar and confectionery products

Answer; D. Sugar and confectionery products

Quiz 3

1. Which of the following are factors effecting bioavailability?

A. Digestibility

B. Absorbability

C. Binding to indigestible material

D. All of the above

Answer; D. All of the above

2. How many calories or kcals does a gram of fat have?

Answer; 9

3. How many calories or kcals does a gram of protein have?

Answer; 4

4. Cellulose is 

Answer; a polysaccharide.

5. Foods are ___________ composed of elements from the periodic table.

Answer; Chemicals

6. The level of pH above which a food is considered to be a low acid food is:

Answer; 4.6

7. Which line below shows the food items in decreasing order of water content? Hint: If you are not sure, check the USDA Nutrient Database. 

Answer; Apple juice, apples, bread, honey, flour, vegetable oil

8. What is the most common acid added to food?

Answer; Citric acid

Quiz 4

1. Three fatty acids attached to a glycerol backbone is called

Answer; Triacylglycerol

2. Pectin

Answer; helps form jams and jellies

3. Hydrogenating vegetable oils

Answer; forms trans- fatty acids

4. Which fatty acid is also called 18:3?

Answer; linolenic acid

5. Taste receptors on the tongue recognize which of the following?

Answer; Salty

6. Which of the following are aspects of food quality?

Answer; Food safety

7. Nutritional content

Answer; Appearance

8. Which of the following is an antioxidant used in food products?

Answer; BHA

9. The bright red color of fresh meat cuts that the meat department in a grocery store would like to display is due to

Answer; Oxymyoglobin

Quiz 5

1. The Color Additives Amendment 

Answer; required the manufacturers to establish the safety of color additives in foods, drugs, cosmetics and certain medical devices.

2. Which of the following grades indicates highest quality in beef?

Answer; Prime

3. Which agency sets tolerances on pesticide residues in foods?

Answer; EPA

4. Which of the following activities are overseen by the Alcohol and Tobacco Tax and Trade Bureau?

A. Production of alcoholic beverages

B. Importation of alcoholic beverages

C. Labeling and advertising of alcoholic products

D. All of these

Answer; D. All of these

5. What is the compliance date for the new Nutrition Facts Label which became effective in July 2016?

July 2018

A. Which of the following statements is correct regarding the Food Additives Amendment?

B. The amendment required FDA approval before an additive could be used in food.

C. The amendment placed the burden on the manufacturer to prove additive’s safety for the intended use.

D. Both of the statements above are correct

Answer; D. Both of the statements above are correct

6. Which of the following statements about Center for Disease Control and Prevention (CDC) is correct?

A. CDC is an agency within Department of Health and Human Services.

B. CDC investigates sources of food-borne disease outbreaks.

C. CDC maintains food-borne disease surveillance systems.

D. All of the above

Answer; D. All of the above

7. Frozen pepperoni pizza offered for sale in interstate commerce falls under the jurisdiction of ________.

Answer; USDA

Quiz 6

1. Addition of folic acid to foods is an example of

Answer; Nutrient fortification

2. What drives heat transfer?

Answer; Temperature gradient

3. In canning, the target heat treatment is considered the _____ reduction of Clostridium botulinum

Answer; 12-D

4. The process applied to fruits and vegetables to inactivate natural food enzymes is known as

Answer; Blanching

5. As it is associated with the freezing of foods, the water that has yet to be frozen after significant heat removal is

Answer; difficult to freeze

6. Which of the following conditions might occur when foods are frozen?

Answer; Crystal nucleation

7. Among the ones listed below, which type of freezer provide the fastest heat transfer? 

Answer; Plate freezer

8. Which freezing method DOES NOT utilize direct contact between the food product and the cooling medium?

Answer; Plate

Quiz 7

1. Which of the following are reasons to concentrate foods?

Answer; reduces the weight and volume of the food

2. Air drying is a method used to

Answer; Dehydrate foods

3. Which of the following is a reason to dehydrate food?

Answer; Food preservation

4. Which of the following is an advantage found in the drum drying of foods?

Answer; It’s most often a continuous process

5. Egg substitutes most often

Answer; remove the fat from the yolk

6. Which of the following is considered a quality downgrade in raw poultry?

Answer; broken bones

7. What is best quality grade given to eggs?

Answer; Grade AA

8. When eggs undergo candling

Answer; the egg is passed by a light source to check the position of the yolk and size of aircells

Quiz 8

1. Which of these make a better meat marinade for dry heat cooking?

Answer; Soy sauce

2. Muscle composition of red meat contains

Answer; all essential amino acids

3. The cooking of red meat before rigor mortis sets in results in

Answer; extra tender meat

4. Which of the following pairs shows two cuts that cannot be obtained from the same side of a beef carcass?

Answer; Filet mignon and T-bone steak

5. Which of the following lipids comes from a plant source?

Answer; palm & palm kernel oil

6. Lipids designated as oils are most likely _______, at room temperature.

Answer; Liquid

7. Fats are

Answer; crystalline in nature

8. Lipids in food are commonly known as

Answer; fats & oils

Quiz 9

1. Which of the following statements about Black Tea Processing is FALSE?

Answer; Yeasts are added for fermentation of tea leaves

2. Which is NOT true about tea?

Answer; Yeast is added to start fermentation in oolong or black tea processing.

3. What is malt?

Answer; Germinated barley (or other grain) in which starch breaking enzymes are activated.

4. In beer production, roasted barley is also known as

Answer; Barley malt

5. Which of the following is NOT due to CO2 in carbonated beverages?

Answer; Brown color

6. How is juice that comes in a single serve juice box treated to ensure safety?

Answer; It is pasteurized and then filled into a sterilized box in an aseptic environment.

7. What causes temporary hardness in water?

Answer; Calcium and magnesium salts which can be removed by boiling

8. What causes variability in the taste of orange juice?

A. Amount of sunshine, rain during the growing season

B. Differences in sugar, acid and flavor compounds in oranges

C. Whether the juice comes from early or late fruit in the growing season

D. All of the above

Answer; D. All of the above

Quiz 10

1. Why would one sometimes see rice salt shakers?

Answer; Rice helps salt flow freely by binding excessive moisture.

2. Which of the following statements about chill injury is incorrect?

Answer; Bananas can tolerate lower temperatures than avocados.

3. Which of the following can be used to control microbial growth in foods?

A. Keeping food alive for as long as possible

B. Chemicals such as short chain organic acids, salt and sugar

C. Removing moisture by heat

D. All of these

Answer; D. All of these

4. Irradiation is approved for use with

Answer; spices, seeds, lettuce, potatoes, meat.

5. Which microorganism is otherwise known as STEC?

Answer; E. coli O157:H7

6. Which of the following are potential hazards in foods?

A. chemical

B. physical

C. biological

 D. All of the above

Answer;  D. All of the above

7. Contamination of organisms that cause foodborne illness is uncommon in

Answers; commercially processed foods

8. In many cases, fermentation causes the pH of foods to

Answer; Decrease

Exam 1

1. How does Food Technology differ from Food Science? 

Answer; Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.

2. What is the energy cost per food dollar as of 2013?

Answer; 5.2 cents

3. What is the very first method of food processing discovery?

Answer; Cooking

4. Which of the following cannot be attributed to the discoveries and developments in Food Science & Technology?

Answer; Increase in % disposable income spent on food

5. What nutrient is not added back to a refined grain that has been enriched?

Answer; Fiber

6. Which of the following is NOT a method used for proximate analysis of food composition?

Answer; Tasting for sweetness as an indication of carbohydrate content

7. Which of the following categories from the food manufacturing industry is not represented in MyPlate?

Answer; Sugar and confectionery products

8. What is another name for Vitamin B2?

Answer; Riboflavin

9. What does a bomb calorimeter determine in a food sample?

Answer; Its caloric content

10. Which of the following is considered a macronutrient?

Answer; Lipids

11. Which of the following statements are correct?

Answer; Enzymes catalyze many metabolic reactions without changing themselves

12. Lactase is an enzyme that catalyzes the formation of glucose and galactose from lactose.

A. The substrate for lactase is lactose.

B. All of these are correct

C. Which of the following are factors effecting bioavailability?

D. Digestibility

E. Absorbability

F. binding to indigestible material

G. All of the above

Answer; G. All of the above

13. The concept that involves a scale from 0 to 1 and affects microbial growth is known as

Answer; Water activity

14. The level of pH above which a food is considered to be a low acid food is:

Answer; 4.6

 15. Foods are ___________ composed of elements from the periodic table

Answer; Chemicals

16. Which line below shows the food items in decreasing order of water content? Hint: If you are not sure, check the USDA Nutrient Database. 

Answer; Apple juice, apples, bread, honey, flour, vegetable oil

 17. Which of the following is similar to cellulose because it is insoluble dietary fiber?

Answer; Hemicellulose

18. Which fatty acid is also called 18:2?

Answer; Linoleic acid

19. Which fatty acid is also called 18:3?

Answer; linolenic acid

20. Saturated fatty acids

Answer; do not contain double bonds in the carbon chain

21. Which of the following are aspects of food quality?

A. food safety

B. nutritional content

C. appearance

D. all of the above

Answer; D. all of the above

22. Which of the following colors are associated with carotenoid pigments?

A. Red

B. Orange

C. Yellow

D. All of the above

 23. Myoglobin is commonly found in

Answer; Red meat

 24. Which of the following is an antioxidant used in food products?

Answer; BHA

25. What is the name for the study of flow and deformation characteristics of (food) materials?

Answer; Rheology

Exam 2

1. Frozen pepperoni pizza offered for sale in interstate commerce falls under the jurisdiction of ________.

Answer; USDA

2. Which of the following is not a function of Agricultural Marketing Service of USDA?

A. Market news (price and sales information) on agricultural commodities

B. Establishes standards for food additives used in meat and poultry

C. A standard of identity establishes and maintains the identity and quality of a food product by

allowing optional ingredients

D. Specifying processing steps involved in the manufacturing of the food.

E. All of the above

Answer; B. Establishes standards for food additives used in meat and poultry

3. What kind of a claim is “Helps support your immune system”?

A. Structure/Function Claim

B. Nutrient Benefit Claim

C. Nutrient Content Claim

Answer; A. Structure/Function Claim

4. FDA regulates all foods and food ingredients in ___________ commerce, with the exception of meat, poultry, and processed egg products.

A. Interstate

B. Homogenization is an example of

C. Size reduction

Answer; A. Interstate

5. Which of the following is NOT used to transport liquid food during food processing?

A. Centrifugal pump

B. Positive displacement pump

C. Homogenizer

D. What drives heat transfer?

D. Temperature gradient

6. In canning, the target heat treatment is considered the _____ reduction of Clostridium botulinum

Answer; 12-D

7. The process applied to fruits and vegetables to inactivate natural food enzymes is known as

Answer; Blanching

8. The process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately is known as

Answer; Pasteurization

9. In thermal processing, it is a good practice to have an F-value of

Answer; 3.0 or above

10. Immersion freezing can be

Answer; Expensive

10. Enzyme activity in foods that undergo freezing conditions

Answer; slows down

 11. The acronym “IQF” stand for

Answer; Individually Quick Frozen

12. Which of the following statements is TRUE about frozen foods?

A. Food freezes at 0C (32F)

B. Food freezes from the outside in.

C. Once frozen, food can be transported and stored under refrigeration without thawing.

13. What causes freezer burn?

Answer; Loss of water over time due to fluctuations in temperature

14. What is the quality defect associated with a hard layer on the outside of foods when undergoing dehydration?

Answer; case hardening

 15. Air drying is a method used to

Answer; Dehydrate foods

16. Which of the following is a disadvantage of sun drying?

Answer; Usually can’t get moisture content below 15%

 17. Which of the following is TRUE regarding drying curves?

Answer; bound water is harder to remove compared to free water

 18. The aircell size in eggs

A. gets bigger as the egg gets older

B. Egg substitutes most often

C. remove the fat from the yolk

 19. In poultry, dark meat contains

Answer; more fat compared to white meat

20. Which of the following is considered a quality downgrade in raw poultry?

Answer; Broken bones

Exam 3

1. Regarding the optimal quality of fish fillets, it is important to

Answer; wait until rigor mortis has concluded before freezing

2. Which term is associated with high quality of red meat by visually evaluating fat dispersed throughout muscle tissue?

Answer; Marbling

3. The process that skims boiled animal fat in water is known as

Answer; Rendering

4. Which of the following answers is associated with the quality of red meat and fish?

Answer; age of the red meat or fish

5. Which of the following affect tenderness, flavor, cook losses, and yield in the quality evaluation of meat?

A. size of the animal

B. age of the animal

C. portion / cut of meat

D. All of the above

6. Which of the following is a beginning stage of rigor mortis?

Answer; muscle tissue becomes very tough

7. Food companies can legally add water to meat and fish using

Answer; Phosphates

8. Hexadecanoic fatty acid is also known as

Answer; palmitic acid

9. Which of the following is associated with the palatability of ice cream?

Answer; fat content

10. Which of the following lipids comes from a plant source?

Answer; palm & palm kernel oil

11. Cod liver oil comes from what animal?

Answer; A fish

12. Fats are

Answer; crystalline in nature

13. Butter contains approximately

Answer; 80% fat

14. The process in beer production that produces carbon dioxide and ethanol is known as

Answer; Fermentation

15. In beer production, roasted barley is also known as

Answer; Barley malt

16. Which is FALSE regarding coffee production?

Answer; Coffee grows best at sea level.

17. Which of the following statements about Black Tea Processing is FALSE?

Answer; Yeasts are added for fermentation of tea leaves

18. Which of the following is NOT due to CO2 in carbonated beverages?

Answer; Brown color

19. Carbonated beverages are infused with

Answer; carbon dioxide gas

20. Which of the following is the technique in beer making that’s used to produce wort for subsequent fermentation?

Answer; Mashing

21. Of the three major types of tea, which of the following is most common in the United States?

A. Green tea

B. Black tea

C. White tea

22. Roasted coffee is often vacuum packaged because

Answer; the flavor is very sensitive

23. How is juice that comes in a single serve juice box treated to ensure safety?

Answer; It is pasteurized and then filled into a sterilized box in an aseptic environment.

24. Where does the air in a milk shake come from?

A. The ice cream

B. Both from the ice cream and whipping with milk

C. none of the above

25. What causes temporary hardness in water?

Answer; Calcium and magnesium salts which can be removed by boiling

Exam 4

1. Which microorganism is otherwise known as STEC?

Answer; E. coli O157:H7

2. Contamination of organisms that cause foodborne illness is uncommon in

Answer; commercially processed foods

3. Infant botulism might be obtained by the consumption of

Answer; Honey

4. Which of the following can be used to control microbial growth in foods?

A. Keeping food alive for as long as possible

B. Chemicals such as short chain organic acids, salt and sugar

 C. Removing moisture by heat

 D. All of these

5. The most common way of reducing foodborne pathogens in food is

Answer; To properly cook the food

6. From which animal source is there an organism that might take 10 years to show symptoms and last for 20 to 30 years after infection?

Answer; Pork

7. Which of the following are potential hazards in foods?

A. chemical

B. physical

 C. biological

 D. All of the above

8. Fermentation and pickling of vegetables are examples of

Answer; Controlled spoilage

9. Which of the following is not a possible result of microbial activity?

  Answer; crystallization of water

 10. Which of the following is not a manifestation of excessive moisture?

Answer; Reduced mold growth

11. Which of the following combinations is not commonly encountered during drying?

A. High temperature-high humidity?

B. Although Norovirus is thought to be responsible for 50% of foodborne gastroenteritis in the United States

C. It is rarely diagnosed because symptoms disappear within 24 hours and are not reported

12. Which of the following is a parasitic hazard in raw pork?

Answer; Trichinella

13. Foodborne illness is more likely to cause death in which of the following demographic?

A. The very young

B. The very old

C. The immunocompromised

D. All of the above

 14. Plasmolysis is

A. The mechanism of action for salt or sugar used as food preservative

B. Caused by high osmotic pressure outside the cell

C. The shrinkage of microbial cells due to water loss

D. All of these

15. Each of the following indicates a desirable characteristic of a chemical preservative except:

Answer; Enhances flavor and color of the product

16. Which of the following is not a correct match?

Answer; Polysorbate in squeezable relish-antioxidant?

17. Which of the following statements is not correct?

Answer; FDA sets a zero tolerance for insects and insect parts

18. Chill injury in fruits and vegetables can occur at temperatures as high as

Answer; 56 degrees F

 19. Which of the following is the primary reason why you should not eat raw cookie dough?

Answer; Raw eggs in the recipe may harbor Salmonella

 20. In many cases, fermentation causes the pH of foods to

Answer; Decrease

21. Which of the following statements about chill injury is incorrect?

Answer; Bananas can tolerate lower temperatures than avocados.

22. What is correct about commercial sterility?

Answer; A commercially sterile product may contain a viable spore that cannot grow due to various properties of the food    

23. What causes plasmolysis?

Answer; Placing food in syrup or brine

24. Which of the following is not added to foods with the purpose of controlling microbial growth?

Answer; Glycerin

25. All of the following statements about enzymes are correct except:

Answer; Pectin methyl esterase causes browning of cut fruit

26. Which of the following is a source of microbial contamination?

A. Irrigation water

B. Improperly washed hands of the food preparer

C. Drains and floors in the manufacturing facility

D. All of these

27. Which is a good way to keep guacamole from turning brown?

Answer; Keeping in a well-sealed container

28. What organism was the number one cause of bacterial foodborne illness in the United States in 2012?

Answer; Salmonella

29. Which of the following symptoms may indicate chill injury?

A. Surface lesions

B. Internal discoloration

C. Failure to ripen normally

D. All of these

30. Heat applied to make scrambled eggs

Answer; Denature proteins

30. Which of the following does not act like a photosensitizer?

Answer; Casein

31. All of the following statements about enzymes are correct EXCEPT:

A. Pectin methyl esterase causes browning of cut fruit.

B. Excessive heating of foods during preparation or storage will cause

C. Emulsion destability

D. Destruction of vitamins

E. Denaturation of proteins

F. All of these

 32. Ionizing radiation approved for use on foods are

Answer; Gamma rays and X-rays

33. Short-chain organic acids are mostly used in foods that have a pH<5.5 because…

Answer; only at low pH the acid can penetrate the microbial cell membrane

34. Which of the following statements is incorrect about freezing?

 Answer; Freezing is a lethal process that can be used to eliminate all microbial cells.

34. Which of the following preservation methods will not inactivate enzymes?

Answer; Irradiation

35. What causes plasmolysis?

Answer; Placing food in syrup or brine.

36. Which of the following combinations are not commonly encountered during drying?

Answer; High temperature-high humidity

37. What causes skunky beer?

Answer; Conversion of isohumulones from hops into thiols in the presence of sunlight.

38. Lactic acid is one of the main products of

Answer; Bacterial fermentation

Quiz 2

1. How does Food Technology differ from Food Science?

Answer; Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.

2. What is the average number of items carried in a supermarket today?

Answer; More than 30,000

3. Understanding the changes in the quality of produce on the way to the grocery store is possible with the knowledge of:

Answer; Biology

4. Your friend is majoring in Food Science. Which of the following statements is accurate?

Answer; Their dream job is in Food Product Development.

5. Which of the following is NOT a method used for proximate analysis of food composition? (Drying to measure moisture content, Kjeldahl digestion for protein content, and Organic solvent extraction for fat content are)

Answer; Tasting for sweetness as an indication of carbohydrate content is not.

6. What is another name for Vitamin B2?

Answer; Riboflavin

7. Which of the following is not true for almond milk?

 Answer; It is higher in protein than milk, yogurt or cheese

8. What is correct subgroup for white rice in the Grains Food Group?

Answer; Refined

Quiz 3

1. What is table salt commonly supplemented with?

Answer; Iodine

2. How many calories or kcals does a gram of fat have?

Answer; 9

3. On the food ingredient label…

Answer; the most predominant ingredient is listed first.

4. Which of the following pairs is a correct match for kind of fat and typical good source of fat?

Answer; Saturated fats- Meat and dairy

5. The concept that involves a scale from 0 to 1 and affects microbial growth is known as…

Answer; Water activity

6. Which of the following are considered functional groups in foods?

Answer; Ketone group, Methyl group, Ester group

7. Which of the following are considered organic acids in foods?

 Answer; Malic acid, Lactic acid, Fumaric acid

8. Titratable acidity

Answer; Measures total acidity

Quiz 4

1. Hydrogenating vegetable oils…

Answer; forms trans- fatty acids

2. Saturated fatty acids

Answer; do not contain double bonds in the carbon chain

3. Which of the following are classifications of carbohydrates?

Answer; Monosaccharides, disaccharides, oligosaccharides

4. Pectin…

Answer; Helps form jams and jellies

5. Taste receptors on the tongue can recognize which of the following…

Answer; Salty

6. Which of the following is an antioxidant used in food products?

Answer; BHA

7. Which of the following are aspects of food quality?

Answer; food safety, nutritional content, appearance

8. Which attribute of foods do we quantify when we use the Lab scale? 

Answer; Color

Quiz 5

1. What is the name of the local agency which regulates coffee shops in Florida?

Answer; Florida Department of Agriculture and Consumer Services

2. In reference to food additives, the acronym GRAS stands for:

Answer; Generally Recognized As Safe

3. The Food Code sets forth model provisions for keeping food safe in restaurant, cafeteria, and institutional food operations. These model provisions may be adopted by local governments as legal requirements for food service establishments within their jurisdiction. Which agency publishes the Food Code?

Answer; FDA

4. Which agency sets tolerances on pesticide residues in foods?

Answer; EPA

5. Which is not a U.S. food law? (Infant Health Formula Act, Pure Food and Drug Act, and Organic Food Production Act are)

Answer; Agricultural Labeling Act

6. Which agency sets up standards of identity for manufactured foods such as milk, peanut butter and mayonnaise? 

Answer; Food and Drug Administration

7. Which processing method is classified as an additive according to the Food Additives Amendment?

Answer; Irradiation

8. FDA is authorized to regulate various aspects of foods by the following laws except (Food Safety Modernization Act, Nutritional Labeling and Education Act , and Food Additives Amendment are all examples of the real laws)

Answer; Federal food drug and domestic act is incorrect.

Quiz 6

1. Homogenization is an example of

Answer; Size reguction

2. Which of the following is NOT an example of separation in food processing? 

(Peeling of potatoes, Shelling of nuts, and Filtration of wine are).

 Gelation is not.

3. The process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately is known as

Answer; Pasteurization

4. The process applied to fruits and vegetables to inactivate natural food enzymes is known as…

Answer; blanching

5. After the harvest of vegetables or the slaughter of animals it is necessary to..

Answer; cool the produce or meat as soon as possible to extend the shelf-life

6. Ice crystals in food get larger under which of the following conditions?

 Answer; intermittent thawing

7. Among the ones listed below, which type of freezer provide the fastest heat transfer? 

 Answer; Plate freezer

8. What is the name of the method used to freeze liquid or semi-liquid foods?

 Answer; Scraped surface freezing

Quiz 7

1. Spray drying..

Answer; atomizes liquids into small solid particles

2. Which of the following is a disadvantage of sun drying?

Answer; Usually can’t get moisture content below 15%

3. Air drying is a method used to…

Answer; Dehydrate foods

4. Which of the following is a reason to dehydrate food?

Answer; Food preservation

5. What is best quality grade given to eggs?

Answer; Grade AA

6. Egg substitutes most often..

 Answer; remove the fat from the yolk

7. What causes rigor mortis in poultry?

 Answer; anaerobic glycolysis

8. The aircell size in eggs

 Answer; gets bigger as the egg gets older

Quiz 8

1. Which of the following answers is associated with the quality of red meat and fish?

Answer; age of the red meat or fish

2. If an animal is stressed before harvest, which of the following will occur?

Answer; fast rigor mortis

3. Which of these make a better meat marinade for dry heat cooking?

 Answer; Soy sauce

4. Why is it better for tougher cuts of meat to be cooked slowly at low temperatures?

Answer; Shrinking of muscle fibers is lessened at lower temperatures and connective tissues take time to break down with heat

5. Butter contains approximately

Answer; 80% fat

6. Food companies can legally add water to meat and fish using

Answer; Phosphates

7. Fats are

Answer; crystalline in nature

8. Fats and oils are otherwise known as

Answer; triacylglycerols

Exam 2

1. Which of the following statements is correct regarding the Food Additives Amendment?

Answer; The amendment required FDA approval before an additive could be used in food and The amendment placed the burden on the manufacturer to prove additive’s safety for the intended use.

2. Which of the following statements about Center for Disease Control and Prevention (CDC) is correct? (all)

A. CDC is an agency within Department of Health and Human Services.

B. CDC investigates sources of food-borne disease outbreaks.

C. CDC maintains food-borne disease surveillance systems.

3. What is the name of the panel shown on this food label? (it’s a box that says unsalted saltines and has a picture of them)

Answer; Principal Display Panel

4. What is the name of the local agency which regulates coffee shops in Florida?

Answer; Florida Department of Agriculture and Consumer Services

5. Which of the following is not required to be on the new Nutrition Facts Label? 

Answer; Vitamin C

6. Which of the following is NOT an example of separation in food processing? 

Answer; Gelation

7. What drives heat transfer?

Answer; Temperature gradient

8. Which of the following is NOT one of the purposes of food processing?

Answer; To extend shelf life by inactivating enzymes, To provide convenience, and To eliminate pathogens are all purposes. To eliminate bacteria in the gut is not.

9. The process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately is known as

Answer; Pasteurization

10. In thermal processing, it is a good practice to have an F-value of

Answer; 3.0 or above

11. In canning, the target heat treatment is considered the _____ reduction of Clostridium botulinum

  Answer; 12-D

12. Which preservation method allows the safe transportation of milk in a lunch-box at room temperature?

Answer; UHT Pasteurization

13. Refrigeration is considered…

Answer; a mild form of food preservation

13. Which of the following is desirable in frozen foods?

Answer; Fast freezing

14. Which freezing method DOES NOT utilize direct contact between the food product and the cooling medium?

Answer; Plate

15. Among the ones listed below, which type of freezer provide the fastest heat transfer? 

Answer; Plate freezer

16. Which of the following is a factor associated with the drying rate of food?

Answer; Air velocity

17. Which of the following is an advantage found in the drum drying of foods?

 Answer; It’s most often a continuous process

18. Spray drying

Answer; atomizes liquids into small solid particles

19. Which of the following is a reason to dehydrate food?

Answer; food preservation

20. What is best quality grade given to eggs?

Answer; Grade AA

21. In poultry, dark meat contains

Answer; more fat compared to white meat

22. Which of the following is considered a quality downgrade in raw poultry?

 Answer; broken bones

23. Which government agency oversees the harvesting of poultry?

 Answer; US Dept. of Agriculture

Quiz 9

1. What is malt?

Answer; Germinated barley (or other grain) in which starch breaking enzymes are activated.

2. Which is not true about tea?
Answer; Yeast is added to start fermentation in oolong or black tea processing.

3. Roasted coffee is often vacuum packaged because

Answer; the flavor is very sensitive

4. Which of the following is NOT due to CO2 in carbonated beverages?(effervescence, Tingling mouthfeel, and Carbonic acid are)

Answer; Brown color

5. Wine is made by adding yeast to fruit juice in

Answer; an anerobic environment

6. Which is a juice box made of?

Answer; Paper, aluminum foil and plastic

7. Which of the following minerals is not a primary concern for brewers?

(Zinc, Magnesium,Copper are)

Answer; Phosphorus

8. What is an acceptable way of standardizing 100% Orange Juice?

Answer; Adding essence obtained from orange peels back into orange juice

Exam 3

1. The cooking of red meat before rigor mortis sets in results in

 Answer; extra tender meat

2. Which of these make a better meat marinade for dry heat cooking?

Answer; Soy sauce

3. Regarding the optimal quality of fish fillets, it is important to

 Answer; wait until rigor mortis has concluded before freezing

4. Which of the following answers is associated with the quality of red meat and fish?

 Answer; age of the red meat or fish

5. The process that skims boiled animal fat in water is known as

Answer; rendering

6. Muscle composition of red meat contains

 Answer; all essential amino acids

7. Lipids designated as oils are most likely _______, at room temperature.

Answer; liquid

8. Butter contains approximately

 Answer; 80% fat

9. Fats and oils are otherwise known as

  Answer; triacylglycerols

10. Lipids in food are commonly known as

Answer; fats & oils

11. Fats are

Answer; crystalline in nature

12. Which of the following lipids comes from a plant source?

Answer; palm & palm kernel oil

13. Hexadecanoic fatty acid is also known as

Answer; palmitic acid

14. Which of the following is the technique in beer making that’s used to produce wort for subsequent fermentation?

Answer; mashing

15. The process in beer production that produces carbon dioxide and ethanol is known as

Answer; fermentation

16. Which of the following is NOT due to CO2 in carbonated beverages?

Answer; Brown color

17. Which of the following statements about the Swiss Water Process is FALSE?

(Extracts caffeine from green coffee beans, Caffeine is removed from the beans by osmosis, Takes several hours are true).

Answer; Carbon filter traps flavor molecules so that flavor of coffee beans is preserved is false.

18. Roasted coffee is often vacuum packaged because

 Answer; the flavor is very sensitive

19. Which of the following statements about Black Tea Processing is FALSE?

(Withering softens the leaves, dries them slightly, Color and flavor develop during fermentation, Rolling releases the enzymes that ferment the tea are true)

Answer; Yeasts are added for fermentation of tea leaves is false.

20. Which of the following ingredients does not lower the pH of a carbonated beverage? (carbon dioxide, citric acid, and phosphoric acid do)

Answer; Flavors do not.

21. Wine is made by adding yeast to fruit juice in

Answer; an anerobic environment

22. Which is NOT true about tea?

(Green tea has higher levels of antioxidants (catechins) than black tea, Oolong tea is made from tea leaves that are allowed to ferment to a lesser extent compared to black tea processing, During fermentation, color and flavor develops through the action of polyphenol oxidase (PPO) are all true)

Answer; Yeast is added to start fermentation in oolong or black tea processing is false.

23. How is juice that comes in a single serve juice box treated to ensure safety?

Answer; It is pasteurized and then filled into a sterilized box in an aseptic environment.

24. What is an acceptable way of standardizing 100% Orange Juice?

Answer; Adding essence obtained from orange peels back into orange juice

25. Which of the following minerals is not a primary concern for brewers?

Answer; Phosphorus

Quiz 10

1. Which of the following is not a possible result of microbial activity?

Answer; Crystallization of water

2. Which of the following is not a manifestation of excessive moisture?

Answer; (Soggy chewing gum sticking to its wrapper, Breakfast cereal with no crisp, Caking in instant coffee are) Reduced mold growth is not.

3. Which of the following combinations are not commonly encountered during drying?

Answer; High temperature-high humidity

4. Which of the following can be used to control microbial growth in foods?

Answer; Keeping food alive for as long as possible, Chemicals such as short chain organic acids, salt and sugar, and Removing moisture by heat can all be used.

5. The most common way of reducing foodborne pathogens in food is

Answer; to properly cook the food

6. From which animal source is there an organism that might take 10 years to show symptoms and last for 20 to 30 years after infection?

Answer; Pork

7. Which of the following are potential hazards in foods?

Answer; Chemical, physical, and biological

8. Fermentation and pickling of vegetables are examples of

Answer; Controlled spoilage

Exam 4

1. Which microorganism is otherwise known as STEC?

Answer; E. coli O157:H7

2. Contamination of organisms that cause foodborne illness is uncommon in

Answer; commercially processed foods

3. Infant botulism might be obtained by the consumption of

Answer; honey

4. Although Norovirus is thought to be responsible for 50% of foodborne gastroenteritis in the United States

Answer; it is rarely diagnosed because symptoms disappear within 24 hours and are not reported

5. Which of the following is a parasitic hazard in raw pork?

Answer; Trichinella

6. Foodborne illness is more likely to cause death in which of the following demographic?

Answer; the very young, the very old, and the immunocompromised

7. What organism was the number one cause of bacterial foodborne illness in the United States in 2012?

Answer; Salmonella

8. Which of the following statements is not correct?

Answer; (It is impossible for certain food commodities to be free from insects or insect parts, Trichinella spiralis is a parasitic nematode that may finds its way into pork products, and Salmon and certain other fish shoudl be frozen if they are to be used in sushi are all true). FDA sets a zero tolerance for insects and insect parts is false.

9. Chill injury in fruits and vegetables can occur at temperatures as high as 

Answer; 56 degrees F

10. All of the following statements about enzymes are correct EXCEPT:

(Proteolytic enzymes are also known as proteases, Cloud loss in orange juice is due to enzyme activity, and Proteolytic enzymes in fish cause tissue softening during storage are all true)

Answer; pectin methyl esterase causes browning of cut fruit is false.

11. Which of the following is a source of microbial contamination of foods?

Answer; Irrigation water, improperly washed hands of the food preparer, and drains and floors in the manufacturing facility.

12. Which of the following is not a manifestation of excessive moisture?

Answer; Reduced mold growth

13. Which of the following is not a possible result of microbial activity?

Answer; Crystallization of water

14. Which of the following statements about chill injury is incorrect?

(Discoloration, pitting and surface decay are common symptoms, Internal browning in apples may indicate they have been stored under 36-38 degrees F, Fruit of temperate origin (apple, pomegranate) are more tolerant to chill injury than tropical fruit are true)

Answer; Bananas can tolerate lower temperatures than avocados is false.

15. Which is correct about commercial sterility?

Answer; A commercially sterile product may contain a viable spore that cannot grow due to various properties of the food.

16. Which of the following preservation methods will not inactivate enzymes?

Answer; Irradiation

17. What causes plasmolysis?

Answer; Placing food in syrup or brine.

18. Which of the following is not added to foods with the purpose of controlling microbial growth?

Answer; Glycerin

19. Plasmolysis is…

Answer; the mechanism of action for salt or sugar used as food preservative, caused by high osmotic pressure outside the cell, the shrinkage of microbial cells due to water loss.

20. Each of the following indicates a desirable characteristic of a chemical preservative except:

Answer; (Is active on a wide spectrum of spoilage and pathogenic organisms, Is active throughout the shelf life of the food, Does not interfere with microbial activity such as leavening of bread are all true) Enhances flavor and color of the product is false

21. Which of the following is not a correct match?

Answer; (Calcium chloride in canned green beans-Preserving texture and Lecithin in ice cream-Combining oil, air and water into a smooth mixture and Glycerine in granola bar-Retaining moisture for a chewy texture are all correct). Polysorbate in squeezable relish-Antioxidant is incorrect.

22. Which of the following help rice grains absorb fairly large levels of moisture in a salt shaker?

Answer; The starchy matrix inside the grains which allow swelling.

23. Which of the following is the primary reason why you should not eat raw cookie dough? 

Answer; Raw eggs in the recipe may harbor Salmonella.

24. In many cases, fermentation causes the pH of foods to

Answer; decrease

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